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Topping preparation:
After at least 3 hours, peel the melon and remove 200 g of pulp, cutting it into cubes. Blend the pulp with 50 g of sugar until smooth.
Soak 5 g of gelatine in cold water for 10 minutes. Remove half of the melon mixture and heat it, then add the gelatine and stir to dissolve. Add the rest of the blended pulp and leave to cool.
Finishing the cheesecake:
Remove the cheesecake from the fridge and pour the melon mixture over the mousse. Level it out and place in the fridge for another 3 hours.
Serving:
Remove the cheesecake from the mould, carefully remove the acetate sheet, transfer to a serving dish and decorate with melon slices and fresh mint sprigs.
Tips
You can replace the spreadable cheese with ricotta, robiola or mascarpone for a more substantial filling.
Instead of digestive biscuits, try butter or cocoa biscuits.
Decorate the surface with white chocolate chips or whipped cream.
The melon cheesecake can be stored in the refrigerator, covered with cling film, for up to 3 days. Enjoy!
